Quick and Easy White Chili
Ingreadient
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1 pound ground pork
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2 tablespoons olive oil
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2 medium onions, chopped
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5 cloves garlic, chopped
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2 (4 ounce) cans diced green chiles
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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4 cups chicken broth
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1 (14.5 ounce) can great northern beans, drained and rinsed
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2 cups shredded Monterey Jack cheese
Direction
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Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
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Remove from the heat and stir in Monterey Jack until melted.
